How to Make
① Make cuts in both ends of each drumette. Place into a plastic bag with 1tbsp of shiokoji and leave in a refrigerator for 1 hour to overnight.
② Remove the stem and seeds from the bell peppers and slice thinly. Remove the stem from the zucchini and slice crosswise in 1cm thicknesses. Place the sliced bell peppers and zucchini into a bowl, add 1tbsp of shiokoji, the black pepper, and 2tsp of olive oil. Mix and set aside.
③ Heat 1tsp of olive oil in a frying pan. Brown the drumettes over high heat.
④ Preheat the oven to 200℃ (about 390℉). Place baking paper on a cookie sheet and then place the browned drumettes on the baking paper so that they are parallel to one another. Bake for about 10 minutes. Remove the cookie sheet, add the bell peppers and zucchini between the drumettes. Bake for another 10 minutes or so.

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Kaoru Shibata

After a career as a radio DJ in Tokyo at JOLF, a television reporter at Nihon TV, and a foreign correspondent for the Japanese television broadcaster Fuji TV in New York, I now teach at junior colleges and emcee public and private events. My interest in food is wide-ranging. I bake bread and have published a book on salads.
Contact:kitchennippon@hotmail.com